Auset Selassie

Pastry Sous Chef

Location 15h@2xLos Angeles, CA

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Work Experience
  • Pastry Sous Chef

    LA Chapter @ Ace Hotel
    May. 2015 to Present (2 years and 1 month)

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    Role & Tasks:

    Working in all positions, as opener, mid-shift and as the closer for dinner service. In charge of menu for fall desserts for LA Chapter dessert menu and brunch specials. Also worked in events and catering department for parties/events.

  • Pastry Cook

    Restaurant Daniel
    Nov. 2014 to Jan. 2015 (2 months)

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    Role & Tasks:

    Trained in pastry production for all dough items; dough sheeting, sable's, petit fours, feuilletage, etc., in addition to production of other stations, i.e., ice creams, tuiles, parfaits, sauces and chocolates.

  • Part-time private chef

    Private
    Feb. 2014 to Jan. 2015 (11 months)

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    Role & Tasks:

    for individuals with dietary restrictions; gluten-free, vegetarian, vegan, refined sugar-free. And catered to other health restrictions. Bought groceries and prepared meals to last for a week.

  • Private Chef

    Private
    Nov. 2013 to Oct. 2014 (11 months)

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    Role & Tasks:

    Prepared lunch and dinner for four to seven people five days a week. Created menus for all meals. Groceries bought daily for meals. Maintained cleanliness and organization of kitchen and pantry areas. Summer in the Hampton's. Prepared breakfast, lunch and dinner and cooked for parties. Catered to special diets, cooked international cuisine and cooked for jewish holidays.

  • Private Chef

    Private
    Oct. 2012 to Oct. 2013 (12 months)

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    Role & Tasks:

    Private Chef to a family of four. Cooked dinner two to three days a week. Cooked for their parties. Bought groceries for the family. Maintained cleanliness of the kitchen. Prepared international vegetarian, vegan, poultry and fish meals.

  • Pastry Cook

    Daniel Boulud's DBGB Kitchen and Bar
    Nov. 2012 to Sep. 2013 (10 months)

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    Role & Tasks:

    Maintained production of ice creams, sorbets, gelato's, sundaes and toppings, tarts, pies, baked Alaska's, soufflés and most other items on the dessert menu. Produced specials for dinner. Trained interns and new employees.

  • Le Dauphin & Le Chateaubriand

    Stageiaire
    Aug. 2012 to Sep. 2012 (1 month)
  • Participated and Worked as Prep Cook

    Working On Organic Farms
    May. 2012 to Aug. 2012 (3 months)

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    Role & Tasks:

    Participated in farm-to-table program in three hospitality outlets in South France and Tuscany, Italy; Worked in vegetable garden, wine vineyard, and prepared three meals a day for guests.

  • Line Cook

    Jean Georges' Spice Market
    Oct. 2011 to Apr. 2012 (6 months)

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    Role & Tasks:

    Solely managed and set up mise en place for Steam Fish station. Solely operated Fish station for lunch and dinner service; trained in sauce and soup production. In addition, operated garde manger, wok station, curry station and grill for dinner service. Cooked for 400 to 900 people daily.

  • Culinary Extern/Line Cook

    Jean Georges' Spice Market
    Oct. 2010 to Feb. 2011 (4 months)

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    Role & Tasks:

    Solely managed, operated and set up mise en place for Hot Apps station; trained in sauce production and all other items served on the station. Operated station for lunch service. Operated garde manger station and made all sauces and all other items served on the station. Cooked for 100 to 400 people daily.

  • Lead Cook

    The SYDA Foundation
    Sep. 2008 to Nov. 2009 (1 year and 2 months)

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    Role & Tasks:

    Prepared international vegetarian and vegan breakfast, lunch and dinner for over 175 people daily. Trained in creating weekly and monthly rotation menus for lunch and dinner. Very knowledgeable in Indian cuisine. Trained new employees.

  • Lead Cook

    Gurudev Siddha Peeth
    Nov. 2006 to Oct. 2007 (11 months)

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    Role & Tasks:

    Cooked for over 125 international and Indian persons daily. Prepared vegetarian and vegan breakfast lunch and dinner daily. Created monthly rotation menu of the four seasons for international and Indian food line. Trained Indian cooks in international food and learned Indian cuisine.

Education
Skills

Advanced Knife Handling

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management

Catering

Petit Fours/Mignardises

Servsafe Certified

Gluten-Free

Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Pastry Menu Development

Certifications & Courses
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